Roasted Vegetables

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Ingredients

• 1-pound wild mushrooms (Crimini, lobster, chanterelle, elf's ear, or hedgehog mushrooms all work really well. Be creative!)
• 3 carrots cut into 1/2-inch strips
• 3 parsnips cut into 1/2-inch strips
• 4 turnips cut into 1/2-inch strips
• 4 Yukon Gold potatoes cut into 1/2-inch strips
• 2 rutabagas cut into 1/2-inch strips
• Sea or Kosher salt
• Black pepper
• Marinade
• 1/4 cup olive oil
• Juice of 1/2 lemon
• 2 tablespoons soy sauce
• 1 tablespoon cracked black pepper
• 2 sprigs rosemary, chopped
• 3 tablespoons parsley, chopped
• 1 tablespoon brown sugar
• Rosemary sprigs (garnish)

Preparation

Step 1

Traditional Directions
Preheat oven to 425°F.
Cut all vegetables and potatoes, and place everything except mushrooms in a large bowl.
In a separate bowl combine and whisk the ingredients for the marinade.
Toss the marinade over the vegetables. Season with salt and black pepper.
Transfer marinated vegetables to a sheet tray. Arrange the vegetables to minimize overlap.
Roast the vegetables in the oven for 15 minutes, then add the mushrooms to the tray. Move the vegetables around a bit to ensure even browning.
Check the vegetables after 30 minutes, and test for doneness (not hard, but not too soft). If necessary, roast for another 10 - 15 minutes.
Final step is to broil the vegetables for 3 - 5 minutes. This will allow let them to get a little bit more color, as well as caramelize the natural sugars.
Pull from the oven and transfer immediately to a serving dish. Garnish with rosemary sprigs.